Pasta Primavera

Primavera means spring style in Italian. Primavera dishes are made with a variety of fresh vegetables, and although this recipe uses fettuccine, you can replace it with any kind of pasta you want. This pasta primavera recipe incorporates a light cream sauce — much lower in fat than the traditional pasta primavera recipe made with heavy cream.

Preparation time: 15 minutes

Cooking time: Less than 15 minutes

Yield: 6 servings

1 medium onion

1 clove garlic

1 tablespoon olive oil

1 pound asparagus

1 medium zucchini

1 medium carrot

1/2 pound fresh mushrooms

1 cup lowfat milk

1/2 cup vegetable broth

Fresh basil

1 cup frozen peas, thawed

2 green onions

1/2 teaspoon salt

1/2 teaspoon black pepper

1 pound hot cooked fettuccine

1/2 cup grated Parmesan cheese

1/2 cup toasted pine nuts

Mince the onion and garlic.

In a large skillet, heat the olive oil.

Cook the onion and garlic in the oil over medium heat until the onions are translucent, about 7 minutes.

Trim the asparagus and slice it diagonally in 1/4-inch pieces.

Slice the zucchini, carrot, and mushrooms.

Slice the carrot very thinly.

Add the asparagus, zucchini, carrot, and mushrooms to the skillet and cook over medium heat for 2 minutes.

Chop the basil.

Add the milk, broth, and 3 tablespoons basil, then cook over high heat until the liquid boils.

Chop the green onions.

Cook for about 3 minutes and then add the peas and green onions.

Simmer for 1 minute.

Add the salt and black pepper, and then add the pasta, cheese, and pine nuts, tossing until the ingredients are well mixed.